Chickpea Salad
Source of Recipe
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List of Ingredients
3 C. coarsely chopped tomatoes (about 4 medium)
15 oz. can chickpeas, rinsed and drained
1/2 large cucumber, peeled, quartered, and sliced (about 1 Cup)
1 C. chopped green bell pepper
1 C. fresh cilantro
1/4 C. finely chopped onion
1/4 C. olive oil
3 T. red wine vinegar
1 tsp. coarse kosher salt
1 clove garlic, minced
1/8 tsp. sugar
salad greens (optional)
lemon wedges (optional)
Recipe
In a very large bowl, combine tomatoes, chickpeas, cucumber, bell
pepper, cilantro and onion. Set aside.
To Make Dressing:
Combine oil, vinegar, salt, garlic and sugar in a bottle or jar with a
screw top. Cover bottle and shake well. Taste and add additional sugar,
if desired. Pour dressing over salad and toss to coat. Cover and chill
4024 hours. Let salad stand at room temperature for 15 minutes before
serving. Serve salad alone, or toss with mixed greens. Serve with lemon
wedges to squeeze over salad. Makes 8-10 side salads.
recipe courtesy: "Better Homes and Gardens Magazine", as featured in
The Oakland Press, August 30, 2004
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